Southern Pride of Texas
Equipment Reviews & Comparisons
181 articles on smoker care, BBQ tips, industry news, and more.
Restaurant Hiring Is Finally Moving—Here's What That Means for Your Equipment Timeline
Restaurant hiring is rebounding. Smart operators are using this window to audit equipment capacity before new labor c...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker)
Big chains chase World Cup traffic with gimmicks. Smart operators use the volume surge to stress-test equipment and b...
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What I've Learned About Trailer-Mounted Smokers After 22 Years of Fixing Them
A service technician's honest guide to buying trailer-mounted smokers for competition and catering—what matters, what...
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Nation's Restaurant News Launches Video Series — And Why Commercial Operators Should Pay Attention
NRN's new video series with their food editor signals where foodservice media is heading. Here's what it means for op...
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What the 2026 Hot Concepts Winners Tell Us About Where Commercial Kitchens Are Headed
The Nation's Restaurant News Hot Concepts list reveals which operations are scaling smart. Here's what their equipmen...
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I've Run All Three Brands. Here's What Actually Holds Up.
Earl compares Southern Pride, Ole Hickory, and Cookshack rotisserie smokers after 30 years on competition circuits an...
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Weekday Smoked Turkey That Actually Works for Sandwich Service
How to produce consistent smoked turkey for weekday sandwich menus without babysitting a smoker or sacrificing quality.
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SPK-500 vs SPK-700: Picking the Right Rotisserie for Your Operation's Real Volume
Comparing Southern Pride's SPK-500 and SPK-700 rotisserie smokers for commercial operators weighing capacity, footpri...
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What Your Smoker's BTU Rating Actually Tells You (And What It Doesn't)
BTU ratings on commercial smokers don't mean what most operators think. Here's how to read them for real-world cook t...
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That Spec Sheet Is Lying to You About Interior Capacity
Interior cubic feet means nothing if you can't load it. Here's how to read smoker specs like someone who's actually c...
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What 29 Restaurant Executive Departures in May Tell Us About Where This Industry Is Headed
A wave of CEO changes at Wendy's, Jack in the Box, and Miller's Ale House signals deeper shifts in foodservice — and ...
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Rotisserie vs Cabinet: The Real Equipment Decision for High-Volume BBQ
Breaking down rotisserie and cabinet smokers for commercial BBQ operations — capacity math, workflow realities, and w...
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